Quinoa salad with pear, spinach & rocket and chickpeas

Print Friendly, PDF & Email

Ingredients

  • 1 cup quinoa
  • salt to taste
  • 2 good handfuls of organic baby spinach leaves & rocket, washed, drained
  • 1 large ripe pear, washed, stemmed and cored, cut into pieces
  • 1/2 cup chickpeas, rinsed, drained
  • Salt and fresh ground pepper, to taste
  • A handful of pecans

Method

  1. Place the quinoa in a saucepan or a rice cooker
  2. Add 2 cups fresh water, and a pinch of sea salt
  3. Cover and cook on a low simmer until all the water is evaporated and the quinoa is tender- roughly 20 minutes. Fluff with a fork and put it into a large salad bowl
  4. Add the remaining ingredients

This recipe has been modified from Gluten-free Goddess